The Perfect Cocktail for Your Cuties: The Clementine Cocktail

Maureen Petrosky
Maureen Petrosky
Maureen Petrosky writes what she knows: food, booze and parties. Author of "The Wine Club," "The Cocktail Club" and makerlifestyle.com, she's a regular on The TODAY show, where she shares her vices (and advice) with the world.
updated May 2, 2019
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Credit: Maureen Petrosky

Makes1 cocktail

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(Image credit: Maureen Petrosky)

All January, we worked through our case of grapefruit, and this month we’ve been tackling cases of Cuties, a.k.a. clementines. They’re the perfect portable snack with a shot of vitamin C for the whole fam. This week, I was tiring of chewing those little segments, so I grabbed the juicer to change things up. This refreshing Clementine Cocktail came shortly after. It’s juicy and refreshing, and perfect for this week’s 10-minute happy hour.

(Image credit: Apartment Therapy)

After some fussing with bitters and vodka, and then mixing with a few other ingredients, I found the best expression of those Cuties in a cocktail was to keep it simple. Paired with a crisp, clean vodka and a smidge of simple syrup, the resulting cocktail resembles an adult version of my childhood fave, Tang.

This week, I found a couple bags of shishito peppers at our local Korean Market so into the cast iron pan they went. Once sufficiently blistered, charred, and topped with a sprinkling of coarse salt, these shishitos were a perfect match for my chilled clementine cocktail. Just what the drink doctor ordered for a fun and delicious happy hour in 10-minutes time.

(Image credit: Apartment Therapy)
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Clementine Cocktail

Makes 1 cocktail

Nutritional Info

Ingredients

  • 2 ounces

    vodka

  • 2 ounces

    fresh-squeezed clementine juice, peels reserved

  • 1 ounce

    simple syrup

  • Clementine segments, for garnish

Instructions

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  1. In a cocktail shaker filled with ice, add the vodka, clementine juice and simple syrup. Shake until your shaker has a frosty coating on the outside, indicating your cocktail is nice and chilly.

  2. Rub the clementine peel around the edge of a glass filled with ice, then discard peel. Strain the cocktail into the glass and add a couple of clementine segments for garnish.

Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on twitter @maureenpetrosky.

(Images: Maureen Petrosky)

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